Grilled Cheese Croutons With Tomato Soup
Ingredients
- 2 slices white bread ⓘ
- 3 1/2 ounces Crystal Farms Shredded Cheddar Cheese ⓘ
- 1 tablespoon mayonnaise ⓘ
- 1 1/2 tablespoons oil vegetable, olive or canola ⓘ
- 1 cup onion diced ⓘ
- 2 cloves garlic chopped ⓘ
- 1 teaspoon rosemary fresh, chopped ⓘ
- 1 teaspoon thyme fresh, chopped
- 14 1/2 ounces tomato puree ⓘ
- 2 1/2 cups chicken stock ⓘ
- 2 tablespoons Crystal Farms Butter unsalted ⓘ
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper ground ⓘ
Instructions
- Preheat oven to 375 F.
- For the grilled cheese croutons, layer the shredded Cheddar cheese between the full bread slices. In a nonstick saute pan over medium-high heat, add the sandwich and griddle until nicely browned on each side, about 3 minutes per side.
- Remove grilled cheese from pan and cool for 10 minutes under refrigeration.
- Slice the grilled cheese into 1/2-inch cubes. Arrange on a parchment-lined cookie sheet and bake for 10 minutes. Reserve.
- For the soup, in a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Saute for 10 minutes until onions are translucent.
- Add the tomatoes and chicken stock. Bring to a simmer.
- Once at a simmer, add the butter, salt and black pepper and then puree in a blender until smooth.
- Garnish with grilled cheese croutons and serve immediately.
Nutrition & Diet Analysis (per serving)
746
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).